Coffee and Walnut Sponge Cake

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December 12, 2012 by marksetchfield


Serves 6-8, prep time, 30 minutes, cooking time 45 minutes

For the cake:
8oz unsalted butter
8oz castor sugar
4 eggs
50ml strong espresso coffee
8oz self-raising flour
2½oz chopped walnuts

For the butter cream topping:
4 1/2oz unsalted butter
7oz icing sugar
2fl oz strong espresso coffee
12 walnut halves to decorate

Chef says: This is one of my favourite cakes of all time, use a good quality espresso coffee powder I like Percol instant espresso powder available from most supermarkets or online. For an extra nutty texture add some extra chopped nuts between the two layers of the sponge.

Preheat the oven to 180 degrees. Then grease and line with baking parchment two 7 inch cake tins. In a food processor blend the butter and sugar together. Add the eggs one at a time to the butter and sugar mixture, making sure each egg is blended in before adding the next egg. Then add the espresso coffee. Once the coffee is mixed in add the sifted flour and the chopped walnuts. Spoon the cake mixture into the cake tins. Bake for 25-30 minutes, dip a clean knife into the centre of the cake if the blade comes out clean the cake is done. Turn out the cakes onto a wire rack and leave to cool.

For the butter cream topping:
Beat the butter and icing sugar together in a small bowl. Add the espresso coffee and mix. Place the cake on a plate upside down and spread the butter cream over the top. Place the second sponge top side up and cover with the remainder cream. Decorate the top of the cake with the walnut halves and serve.

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